Kedgeree

Cook haddock gently in a little butter in a covered pan for 15 mins. Take out and when cool carefully remove skin and bones. Add the chopped hard boiled eggs. Bring a pan of water to the boil and cook rice for about 12 mins on medium heat. Be careful not to overcook. Rice should be still in separate grains and not mushy. Drain well, add salt, and put back in the pan. Cover with two pieces of kitchen roll and a lid and leave to dry (or can be dried off in a cool oven). In a large pan (a wok is good) melt about 50 gr of butter and add any liquid from the fish. Add fish and egg mixture and then gradually stir in rice, judging when the mixture is well balanced, usually more rice than fish. Season as necessary with salt, pepper and chopped parsley and add more slivers of butter if liked. Stir on low heat till hot and serve immediately, with a veg and/or salad. A quicker version can be made using supermarket smoked haddock, usually already skinned and boned. In this case, cook the fish and egg in the large pan or wok and add the rice as in main recipe.